Chicken Milanese Sandwiches with Dijon Aioli and Shredded Cabbage Salad
INGREDIENTS
1 tomato, sliced
4 slices bread, toasted on one side
CABBAGE SALAD
1/4 green cabbage, shredded thinly
1/4 cup apple cider vinegar
1 1/2 tbs olive oil
1 tsp sugar
salt and pepper to taste
CHICKEN MILANESE
2 chicken breasts
1 cup corn starch
6 eggs
2 cups panko
2 cups neutral oil
salt, to taste
DIJON AIOLI
1 cup mayonnaise
1 tbs dijon mustard
1/2 lemon, juiced
DIRECTIONS
I. to make to the cabbage salad, toss all ingredients into a large bowl and massage to combine, set aside
II. to prepare the chicken, place the corn starch, eggs, and panko into three separate bowls. using a rolling pin or meat mallet pound the chicken until its about 1/4 inch thickness, season to taste with salt. place each chicken breast into the cornstarch, then the eggs, then the panko. heat the neutral oil to 350°F and fry each chicken breast until golden brown and the internal temperature reaches 165°F. season to taste with salt
III. stir the dijon lemon, and mayonnaise together then spread it on the soft sides of the toast. top with the chicken, tomatoes, pickles, and cabbage salad. serve hot
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
